September 30, 2014

Summer's over? Already? Boo! While I like the hot beverages, crisp air, and comfort foods that come with fall, I'm really going to miss all the garden-fresh produce that summer delivers.

One of my favorite things that incorporates a lot of that fresh produce is salsa. Tomatoes, peppers, cilantro, and onion just belong together, and the beauty of the sauce is that you can make it as hot or sweet as you like. No two batches are ever the same, that's for sure. This particular day, I wanted a lot of spice and quite a bit of sweetness, so I've written the recipe accordingly. If your mouth is sensitive (Mammy, I'm looking at you), definitely cut the jalapenos back to just one. You absolutely have to adjust based on the inherent sweetness of the tomatoes you use, so just use the recipe as a guide. This keeps in the fridge for quite awhile (and you can definitely process and can the stuff if you're feeling frisky), so it's a great way to hang on to summer for just a little bit longer.

Fiery Fresh Salsa
Makes about 8 cups (or 2 quart jars)
Ingredients:

1 large sheet pan full of halved ripe tomatoes (about 20 Roma tomatoes or 10 beefsteak)(in other words, a lot of tomatoes)

1/2 small onion, roughly chopped

2 whole jalapenos, quartered, with seeds and membrane removed

1 clove garlic

1 cup cilantro leaves

1/4 cup granulated sugar

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon freshly ground pepper

1 lime, juiced

Directions:
First, roast and peel the tomatoes: Remove the stems from your halved tomatoes and place them cut-side down on a lightly oiled baking sheet.
Put the pan in an oven preheated to 425 degrees F and cook the tomatoes until the skins are shriveled and they smell roasty, 12 to 15 minutes, checking often.
Let the tomatoes cool enough to handle, then pinch off the skins.
To make the salsa, combine the peeled and roasted tomatoes and all other ingredients in a blender or food processor. (You may need to do two separate batches depending on the size of your equipment.)
Blend until you get the salsa to the consistency you'd like.
Test seasonings with a tortilla chip and adjust as needed.

Sometimes it's hard saying goodbye to the summer, but I love the fall so much that it's an easy switch. Still, I know what it's like to use last season's produce as long as possible. Looks like a great recipe, and very versatile.

I hear ya on that. I've been picking the last of my home-grown tomatoes. I see a few green ones still on the vines, but wonder if they'll ripen before the cold really sets in. Ahhh, summer -- way too short, wasn't it? ;)